Spicy Tunisian Grilled Chicken

Spicy Tunisian Grilled Chicken

This spicy rub of coriander, caraway and hot pepper is lovely on grilled chicken, as we use it here, or try it on pork tenderloin or salmon. If you prefer your food less spicy, reduce the amount of crushed red pepper.

From EatingWell: July/August 2011
Yield: 4 servings
Active Time: 5 minutes
Total Time: 25 minutes

Ingredients

  1. 2 teaspoons coriander seeds
  2. 2 teaspoons caraway seeds
  3. 3/4 teaspoon crushed red pepper
  4. 3/4 teaspoon garlic powder
  5. 1/2 teaspoon kosher salt
  6. 1-1 1/4 pounds boneless, skinless chicken breast (see Note)

Preparation

  1. Grind coriander seeds, caraway seeds and crushed red pepper in a spice grinder (or mortar and pestle) until finely ground. Transfer to a small bowl and stir in garlic powder and salt.
  2. Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.
  3. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
  4. To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
  5. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.

Tips & Notes

Nutrition

Nutrition Per Serving: 131 calories; 3 g fat (1 g sat, 1 g mono); 63 mg cholesterol; 2 g carbohydrates; 23 g protein; 1 g fiber; 195 mg sodium; 228 mg potassium.

Nutrition Bonus:

0 Carbohydrate Serving

Exchanges: 3 lean meat